Slice the lemon into wheels and grill on a grill pan for a minute on each side or until you can see grill marks. Set aside.
Cut the ends off the peas and blanch in boiling water for 2 minutes. Remove, run under cold water. Shell 8 of those peas and open the pods of the other 8 to expose the peas. Set aside.
Chop garlic.
Remove leaves from the stem of the silverbeet and chop into large pieces.
In a frying pan, add avocado oil and fry garlic on medium heat. Add silverbeet, salt and pepper to taste and sauté for 3-5 minutes.
Place the sautéed silverbeet on a plate. Add some opened pods of peas and scatter the shelled peas on top.
Tuck some lemon wheels throughout the sautéed silverbeet.
Then tear Fior di Latte cheese around and sprinkle with dukkah to finish.
Serve immediately.
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Notes
If you can’t find fior di latte, the best substitute would be buffalo mozzarella. It is a worthy alternative as it is also rich, buttery and creamy but slightly tangier and sweeter at he same time.
Sometimes fresh peas in their pods can be tricky to find. Go ahead and use other varieties such as sugar snap peas or snow peas. If the fresh variety is out of the question, frozen peas will provide a useful alternative. Make sure they are defrosted well and pat dry before adding to the vegetarian side dish.
The added crunch and saltiness of the dukkah helps to elevate the silverbeet side dish. For a nut free version, try making your own! Toast some coriander and cumin seeds together. Then toast some pumpkin and sunflower seeds separately. Add it all together in a food processor and blitz until coarse. Then add some sesame seeds, pepper and a ton of salt (I like mine salty!). Sprinkle on top when done.
Choose fresh, vibrant silverbeet and peas to ensure optimal flavour and texture. Look for silverbeet with crisp, green leaves and firm stems.
Wash the silverbeet thoroughly to remove any dirt or grit. Chop the leaves into uniform pieces for even cooking.
Don't over blanch the peas to retain their vibrant colour and crisp texture. Overcooking peas can result in a loss of colour and flavour.
Add the fior di latte cheese just before serving. Allow it to melt slightly, stirring gently to incorporate. Be mindful not to overcook the cheese, as it can become overly stringy.
Sautéed dishes are best enjoyed immediately after cooking. Serve the silverbeet with peas and fior di latte hot to savour the optimal texture and flavours.